1 c. sugar
1/2 c. water
4 egg whites
1 qt. lemon sherbet, softened
1 1/2 c. champagne or white wine

Combine sugar and water in saucepan. Cook over medium heat until temperature reaches 238 degrees on candy thermometer. Meanwhile, beat egg whites until soft peaks form. Continue beating, pouring hot syrup in a thin thread into whites. Stir in sherbet. Spoon into individual serving dishes. Cover and freeze before serving. Pour 2 tablespoons champagne over each. 12 servings.